ServSafe Final Exam – 80 Questions and Answers

Explanation: A maximum registering thermometer is best suited for verifying the maximum temperature achieved during the final rinse cycle of a dishwashing machine, ensuring it meets health standards.

Explanation: Chicken breast, like all poultry, must be cooked to a minimum internal temperature of 165˚F (74˚C) for 15 seconds to ensure it is safe to eat.

Explanation: Transparency about ingredients, especially regarding potential allergens, is crucial when serving customers with food allergies.

Explanation: Food handlers must change their gloves as soon as they become dirty or torn to maintain proper hygiene and prevent contamination.

Explanation: Soft boiled eggs, which are not fully cooked, are not safe for high-risk populations such as the elderly due to the risk of Salmonella.

Explanation: Cooked vegetables need to be hot-held at a minimum temperature of 135˚F (57˚C) to prevent bacterial growth.

Explanation: Stuffed meats, including stuffed lobster, should be cooked to a minimum internal temperature of 165˚F (74˚C) for 15 seconds to ensure safety.

Explanation: Operations must obtain a variance from their local health department if they wish to package fresh juice for later sale, as this process requires specific safety measures to control hazards.

Explanation: Food thawed in a microwave must be cooked immediately after thawing to ensure any bacteria that may have become active are destroyed.

Explanation: According to the two-stage cooling process, the food must be cooled from 135°F to 70°F within two hours and from 70°F to 41°F within four hours. If the chili has already been cooled to 70°F in one hour, there are three hours remaining to cool it to 41°F under the standard guidelines. Since the first stage was completed in 1 hour (quicker than the maximum allowed 2 hours), they now have the remaining 5 hours of the total 6 hours allowed to cool it down to 41°F.

Explanation: Sprouting seeds or beans requires a variance because this process can increase the risk of foodborne illness if not handled properly.

Explanation: Discarding the clam chowder that does not meet the required holding temperature is a corrective action taken to eliminate a potential hazard.

Explanation: Serving condiments in their original containers helps prevent contamination and allows for better preservation and identification.

Explanation: Raw, unpackaged meat may be offered for self-service at Mongolian barbeques, where customers can select and then immediately cook the meat on a communal grill.

Explanation: Since the tuna salad is being held without temperature control, it can safely be held for up to 6 hours as long as it does not exceed 70˚F. Since it was removed at 9:00 a.m., it must be discarded by 3:00 p.m. if not consumed by then.

Explanation: Using a test kit to check the sanitizer's concentration ensures that it is at the correct strength to effectively sanitize surfaces without being too strong, which could be unsafe or leave harmful residues.

Explanation: Hot food must be held at a minimum internal temperature of 135˚F (57˚C) or higher to prevent the growth of pathogens. Holding food at this temperature minimizes the risk of foodborne illnesses.

The FDA is responsible for regulating food that is transported across state lines, ensuring that it meets safety standards to prevent contamination and foodborne illness.

Explanation: Certain medications can weaken the immune system, making individuals more susceptible to infections, including those that can be transmitted through food.

Explanation: When handling ready-to-eat food, food handlers must wear single-use gloves to prevent direct contact with the food and reduce the risk of contamination.

Explanation: The final sanitizing rinse in a high-temperature dishwasher must be at least 180˚F (82˚C) to ensure that dishes are properly sanitized.

Explanation: When chemicals are transferred to a new container, it's critical to label the container properly. This ensures that everyone in the operation can identify the chemical and understand the risks and necessary precautions.

Explanation: OSHA requires that Material Safety Data Sheets (now known as Safety Data Sheets, SDS) be included with hazardous chemicals to provide crucial information on the proper handling and risks associated with those chemicals.

Explanation: Safety is the priority when cleaning stationary equipment. The first step is always to unplug the unit to ensure it's safe to clean, preventing any accidental activation of the equipment.

Explanation: The effectiveness of a chemical sanitizer is influenced by its concentration, the temperature at which it is used, the contact time with the surface, the pH level of the solution, and the hardness of the water. These factors determine how effectively the sanitizer can reduce microbial populations on surfaces.

Explanation: The first step in developing a HACCP plan is to conduct a hazard analysis to identify potential hazards that could affect food safety in the operation.

Explanation: Storing recyclables in paper bags can attract pests, as these bags can easily be accessed by pests and may not effectively contain food residues.

Explanation: The correct settings for temperature, pressure, and detergents/sanitizers must be posted on a dishwasher to ensure it operates effectively and sanitizes dishes properly.

Explanation: A cross-connection is a physical link between safe water and sources of contamination or pollution, such as dirty water. It can lead to backflow, which poses significant health risks.

Explanation: Buying bean sprouts from a reputable supplier does not require a variance, as it does not involve altering the food in a way that could impact safety, unlike the other processes listed.

Explanation: A food handler with an infected wound must cover the wound with an impermeable cover and wear a single-use glove to prevent contaminating food with pathogens.

Explanation: The critical limit is the maximum or minimum value to which a biological, chemical, or physical parameter must be controlled at a critical control point to prevent, eliminate, or reduce to an acceptable level the occurrence of a food safety hazard. Cooking duck breast to 165˚F (74˚C) sets this limit.

Explanation: Bulk unpackaged food in a self-service area does not need a label if it does not make any claims about health or nutrient content. If any claims are made, labeling is required to substantiate those claims.

Explanation: Uneaten bread should not be re-served to other customers to prevent potential contamination and ensure food safety. Bread baskets should also be cleaned and sanitized between each customer, making option (D) also a correct practice.

Explanation: Even if they appear unused, preset unwrapped utensils should be cleaned and sanitized before being used by another guest to ensure proper hygiene and prevent possible cross-contamination.

Explanation: Hot food can be held without temperature control for up to 4 hours as long as it remains above 135˚F. After this period, it must be served or discarded.

Explanation: Cold food can be held without refrigeration for up to 6 hours as long as it does not exceed 70˚F (21˚C) during that time.

Explanation: Veal chops should be cooked to a minimum internal temperature of 145˚F for 15 seconds to ensure safety.

Explanation: Labeling the food with use-by dates and other pertinent information ensures that all staff handling the food are aware of its safety parameters, reducing the risk of error or miscommunication.

Explanation: Rare hamburgers should not be served, especially to high-risk populations such as elderly residents in a nursing home, due to the risk of foodborne illnesses like E. coli.

Explanation: Ready-to-eat TCS (Time/Temperature Control for Safety) food prepped in-house and held for more than 24 hours must be date marked to ensure it is used or discarded within food safety guidelines.

Explanation: Recalled items should be stored separately from food that will be served to avoid accidental use or cross-contamination. They should be clearly marked and isolated until they can be returned or disposed of according to the manufacturer's or regulatory authority's instructions.

Explanation: The bags of organic cookies should be rejected because torn packaging can expose the food to contaminants and pests, compromising food safety. Similarly, live oysters should be stored at an internal temperature no higher than 45˚F (7˚C). At 50˚F, they are at risk of bacterial growth and should be rejected.

Explanation: Storing food away from the wall helps in maintaining proper ventilation and pest control. Storing food at least 4 inches off the floor also helps prevent contamination from pests and facilitates easier cleaning underneath, both critical in maintaining food safety.

Explanation: The list of ingredients is essential on food labels to inform customers about potential allergens and the contents of the product. Labels should also include other information like the pack date and storage guidelines to ensure proper handling and safety.

Explanation: When combining ingredients with different use-by dates, the dish should take on the earliest date among the ingredients, ensuring it is consumed while still safe.

Explanation: Measuring temperatures in different locations ensures that all parts of the food have been cooked sufficiently, especially in larger or thicker items where temperature distribution may be uneven.

Explanation: Glass thermometers can be used when they are enclosed in a shatterproof casing to prevent glass from contaminating food in case of breakage.

Explanation: Infrared thermometers are used to measure the surface temperature of objects without making direct contact.

Explanation: The U.S. Department of Agriculture (USDA) is primarily responsible for inspecting and ensuring the safety of meat, poultry, and eggs in the United States.

Explanation: Pasteurized eggs should be used when preparing raw or undercooked dishes for high-risk populations to minimize the risk of foodborne illness caused by pathogens such as Salmonella.

Explanation: Food handlers should wash their hands every time they return to the prep area to minimize the risk of contamination from any potential contaminants they may have contacted while away.

Explanation: When cleaning stationary equipment, single-use gloves are not required as this activity does not directly involve handling food.

Explanation: Hand antiseptic is used to lower the number of pathogens on the skin, supplementing but not replacing proper handwashing practices.

Explanation: Jewelry can become a physical contaminant if pieces accidentally fall into the food during preparation or handling.

Explanation: A food handler diagnosed with jaundice must be cleared to return to work by the regulatory authority to ensure they are no longer a risk for transmitting Hepatitis A.

Explanation: The manager should tell the food handler to go home. Working with food while having symptoms such as diarrhea can lead to contamination and spread of pathogens.

Explanation: A food handler with a sore throat and fever should be excluded from the operation when serving high-risk populations (like in hospitals, nursing homes, and daycares) to prevent potentially transmitting foodborne illnesses to vulnerable individuals.

Explanation: Food handlers should always wash their hands in a designated handwashing sink to prevent contamination of food and food-contact surfaces.

Explanation: Wheezing or shortness of breath is a common symptom of an allergic reaction, particularly to food allergens. This can be a part of an anaphylactic reaction, which is severe and potentially life-threatening.

Explanation: Clearly identifying and communicating ingredients to customers can help prevent allergic reactions by ensuring they are aware of potential allergens in their food choices.

Explanation: In the FDA’s ALERT tool, "L" stands for Look. It means keeping an eye on the security of the products throughout the flow of food, from receiving to serving.

Explanation: Chemicals should be stored away from food prep areas to prevent any risk of chemical contamination.

Explanation: Toxins present in seafood (like those in some species of fish or shellfish) cannot be eliminated by cooking or freezing. Purchasing seafood from reputable suppliers ensures that it is harvested and handled safely.

Explanation: Parasites are commonly associated with wild game as well as with undercooked fish and meats. Proper cooking and freezing can help kill parasites.

Explanation: The temperature range between 70˚F and 125˚F (21˚C and 52˚C) is known as the "danger zone" where bacteria can grow rapidly.

Explanation: Norovirus primarily spreads through fecal-oral routes, so proper handwashing is critical to prevent its spread, especially after using the bathroom or before handling food.

Explanation: Physical contamination refers to foreign objects (like bones in fish) in food that can cause harm or injury when eaten.

Explanation: Jaundice, a symptom of Hepatitis A, requires that a food handler be excluded from the operation due to the risk of spreading the virus, which can be transmitted through food.